Recipe for Vaguely Middle Eastern Vegetarian Stuffed Cabbage


1 cup basmati rice
1/4 teaspoon turmeric
1 cup lentils
3/4 cup raisins (may use currants, raisins,; or apricots)
3/4 cup toasted almonds, coarsely chopped
1 large onion, diced
1 large green or red bell pepper,
2 cloves garlic, minced
2 large eggs, beaten
1/4 cup extra virgin olive oil
1 large cabbage -sauce:--
3 (28 oz.) cans tomatoes
4 teaspoon dried basil
2 teaspoon ground cinnamon salt and pepper to; taste


Bring 2 cups of water to boil, adding the rice and turmeric. Return to a boil, cover and simmer for 25 minutes. Cook the lentils in 3 cups of boiling water until soft. Saute the onion, pepper, and garlic in olive oil. In a large bowl, combine the sauteed vegetables, rice, lentils, almonds and raisins. Fill each cabbage leaf with about 1/2 to 3/4 cup filling, beginning at the thick end of the leaf. Begin to fold this over, folding the edges in as you go to make a neat roll. Place the rolls in one or two casseroles, covering with the sauce. To prepare the sauce, combine the tomatoes, vinegar, basil and cinnamon in a large saucepan. Adjust the cinnamon/basil mix until it's hard to taste either seasoning alone, and then add the salt and pepper. Simmer for 10 minutes. Bake the cabbage rolls covered at 350 degrees, 45-60 minutes.

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